Sheet Pan Garlic Herb Chicken and Brussels Sprouts
I love sheet pan meals. They are quick to put together and are then hands-off as they roast in the oven. And the combinations are endless. The trick is combining ingredients that have very similar cook times.
Boneless, skinless chicken thighs are my usual go-to because they are full of flavor and are relatively forgiving if they get a little extra cooked.
I had Brussels sprouts in the fridge that Paxton picked out at the grocery store about a week ago and had to be used up. I got some farm fresh spring onions so I used those as the base and layered the chicken and veggies on top of them.
Everything is roasted together until the veggies are well caramelized and the chicken is cooked through. We served this with some leftover rice and noodle pilaf that I made a couple of days ago.
To minimize dishes, I always prep the veggies first so I can reuse the cutting board and knife (not needed in this case if buying chicken that has already been deboned and skinned) and bowl with the raw chicken (don’t do it the other way around unless you use separate equipment or wash everything in hot, soapy water to avoid cross contamination).
Don’t rinse out the bowl after mixing the Brussels with the garlic, olive oil, salt, and pepper – the leftovers will be used to coat the chicken along with the garlic herb blend.
If the vegetables are browning faster than the chicken is cooking, put a sheet of foil loosely over the veggies.
Sheet Pan Garlic-Herb Chicken with Brussels Sprouts
- 4 – 6 boneless, skinless chicken thighs (mine were relatively small, so I used 6)
- 1 lb brussels sprouts (halved if small, quartered if large)
- 3 cloves garlic, minced
- olive oil
- salt and pepper
- 1 – 2 tbsp your favorite garlic herb seasoning blend (I like Spice Hunter's Garlic Herb Sensation)
- 4 spring onions
- Preheat oven to 425° F. Cover a rimmed baking sheet in foil, or place a sheet or parchment paper or a silicone baking mat on the bottom of the baking sheet for easy release and cleanup.
- Place the spring onions across the bottom of the baking sheet and layer everything else on top of them.
- Put the halved or quartered Brussel sprouts in a large bowl with the minced garlic, about half a teaspoon of salt (or to taste), a pinch of pepper, and about a tablespoon of olive oil. Mix until the vegetables are evenly coated with oil and spices, adding more oil if needed. Evenly spread out over half of the baking sheet.
- Add the chicken thighs to the bowl the Brussels sprouts were in, keeping whatever oil and garlic are left to help coat the chicken with. Add in the garlic herb seasoning, another tablespoon of olive oil if needed, and a couple pinches of salt if the seasoning blend you are using is salt free. Mix to evenly coat the chicken and then place on the other half of the baking sheet.
- Roast in the preheated oven for about 45 minutes or until the chicken is cooked through and the Brussels sprouts are caramelized.
- Serve with rice, pasta, potatoes, or by itself and enjoy!